Home · Recipes · Historical Cookbook · Preserving and Drying Various Fruits

Barberry Juice

4 servings

Ingredients

• barberries, without stems (as needed)

Instructions

1. Crush the berries without their stems and press them; let the juice sit until the next day, then slowly pour it off the sediment and fill into clean, dry bottles.
2. Let these ferment for 14 days, uncovered, in the sun or a warm place, then cork and store.
3. Barberry juice can be used instead of lemon juice for punch and other drinks, as well as for meat dishes.

Modernized from a treasured 19th-century German cookbook.